If I'm craving something sweet, macaroons are a good option because they are made with just egg whites and sugar – no flour or butter. Of course, you shouldn't eat the whole batch, because too much sugar is not a good thing.
Last year I posted a recipe for plain coconut macaroons, but this year I was craving them drizzled with a little chocolate, so I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.
I've been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!
Chocolate Drizzled Coconut Macaroons
Servings: 19 • Serving Size: 2 macaroons • Old Points: 2 pt • Points+: 3 pt
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)
- 3/4 cup (5 large) egg whites
- 1/2 cup + 2 tbsp raw sugar
- pinch of salt
- 10 oz sweetened coconut flakes (Baker's)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)
In a heavy saucepan combine egg whites, sugar, salt and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
Bake 27-30 minutes or until golden.
Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.
Makes 38 cookies.